Italian Almond Cookies II

I made these with David Spaulding's recommendations. Chilled dough overnight which seemed to make handling much easier than others described. I used greased parchment which kept them from sticking. The cookies are thinner and flatter than the Vaccaro's Italian Bakery gold standard (imo), and since I'm holding on to lingering covid symptoms I can't smell nor taste them. But the consistency feels right. Any advice for puffier result? I used room temp egg whites at the beginning... should they have been cold?

I made these with David Spaulding's recommendations. Chilled dough overnight which seemed to make handling much easier than others described. I used greased parchment which kept them from sticking. The cookies are thinner and flatter than the Vaccaro's Italian Bakery gold standard (imo), and since I'm holding on to lingering covid symptoms I can't smell nor taste them. But the consistency feels right. Any advice for puffier result? I used room temp egg whites at the beginning... should they have been cold?

Made this yesterday. Delicious! Crunchy on the outside soft & chewy on the inside. I read many reviews here are a few important things. 1) To save time I first sliced & cut almond paste into tiny 1/4 squares then used my Kitchen Aid to blend & added flour & sugar a little at a time. 2) Then I whipped egg whites to a merengue with some almond extract as others have done. 3) since there was so much almond mix I halved it by eye & mixed in the merengue in 2 bowls. Then put them both together. 4) Important put mix in refrigerator for at least an hour! 5) I set up 2 tray’s with parchment & sprayed my hands with Pam. 6) Scooped teaspoons of mix into my hand & rolled into ball then rolled in almonds & flattened on tray. Baked for 20 minutes 7) After the 2 trays about half way through I put mix back in frig while first trays baked, washed my hands & repeated. ***Mix is Easier to work with when chilled. I might want to add less sugar next time 4 C of sugars seem too much? Has anyone done this?

Made this yesterday. Delicious! Crunchy on the outside soft & chewy on the inside. I read many reviews here are a few important things. 1) To save time I first sliced & cut almond paste into tiny 1/4 squares then used my Kitchen Aid to blend & added flour & sugar a little at a time. 2) Then I whipped egg whites to a merengue with some almond extract as others have done. 3) since there was so much almond mix I halved it by eye & mixed in the merengue in 2 bowls. Then put them both together. 4) Important put mix in refrigerator for at least an hour! 5) I set up 2 tray’s with parchment & sprayed my hands with Pam. 6) Scooped teaspoons of mix into my hand & rolled into ball then rolled in almonds & flattened on tray. Baked for 20 minutes 7) After the 2 trays about half way through I put mix back in frig while first trays baked, washed my hands & repeated. ***Mix is Easier to work with when chilled. I might want to add less sugar next time 4 C of sugars seem too much? Has anyone done this?

the best cookie. my family loves them...

the best cookie. my family loves them...

Very easy to make, and I am not a baker. Just as described, chewy and textured, and stay day one fresh for days. They are gorgeous when plated and make a nice homemade gift or great share at the office. You'll be a rockstar!